Perfect Scones
Submitted by;
Cheryl St.John ~ NE

www.tlt.com/authors/cstjohn.htm


2 c. all purpose flour, sifted                      
1/3 c. granulated sugar                                
2 tsp. baking powder                                
1/2 tsp. salt                                                
1/4 c. unsalted butter, chilled                   
3/4 c. heavy whipping cream                         
1 large egg 
1-1/2 tsp. vanilla extract 
6 oz white chocolate chips  
1 c. coarsely broken walnuts, optional 
1/2 c. craisins  
1/2 c. finely chopped dried apricots 

Preheat oven to 375 degrees. 

In a large bowl, stir together the flour, sugar, baking powder and salt. 
Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. 
With a pastry blender cut in the butter until the mixture resembles coarse 
crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the 
cream mixture to  the flour mixture and knead until combined. Knead in the white 
chocolate, walnuts, and fruit. 

With lightly floured hands, pat the dough out into a 9 inch diameter circle 
in the  center of an ungreased baking sheet. With a serrated knife, cut circle 
into wedges.  If you double the recipe, spread the dough out in the pan and 
cut into squares.  

Bake for 15 to 20 minutes, or until the top is lightly browned. 
Remove the baking sheet to a wire rack and cool for 5 minutes. Using a 
spatula,  transfer the scones to the wire rack to cool. Recut into wedges if 
necessary.   

Serve warm or cool completely and store in an airtight container. 

They make ahead and freeze beautifully!




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